Australian Functional Ingredients – by Vic Cherikoff

Category Archives for "herbs-and-spices"

Wild Foods, we need more of them Lots of layers in this topic. There is no doubt that we should be eating more wild foods as they supply an enormous range of components that are being bred out of our conventional produce. Read more about this at the Wild Foods website. But I'd like to [...]

The Modern Trend of the Newest Flavours of the Oldest Culture on Earth This article is not new but as I have had a number of requests for copies, I’ve reprinted it here. It also adds to my recent segment on The Food Investigators on SBS. The show is available for viewing on the SBS [...]

Native Pepperberry (ground) Flavour – A bushy spice with a very hot peppery zing. Colour and Appearance – Dark free-flowing powder which bleeds burgundy in sauces esp. cream. Typical uses – As an Australian substitute for pepper but with a distinctive unique flavour. Helpful hints – Use sparingly at around 0.1% (1g/kg) or less. Suitable [...]

Pepperberries (frozen - whole) Flavour – A bushy flavour with a hot peppery zing from the seeds. Colour and Appearance – Smaller than a pea and larger than a peppercorn. Round and deep purple. Typical uses – As a flavour or garnish, add to sauces, butter, bread, pasta, game meats. Helpful hints – Bleeds a [...]

Mountain Pepper - see Alpine Pepper Flavour – Mountain pepper has a bushy or woody character with a hot zing somewhere between pepper and chilli. Colour and Appearance – It is a free-flowing light olive green powder. Typical Use – Mountain pepper can be used as a seasoning as for conventional pepper or as a [...]

Alpine Pepper - the King of Spices (Alpine pepper is a uniquely Australian, aromatic pepper mix with a slow burn to ignite your tastebuds) Spicemaster notes for Alpine pepper: COLOR – Alpine pepper has olive and pastel green herb pieces with flecks of dark purple crumb from the fruits of the spices; sumac and pepperberries [...]